• Heads up; There is a 24 hour setting time for this recipe!
• Spray a bundt cake pan with non-stick cooking spray.
• In a large bowl, dissolve strawberry jello mix in boiling water, then stir in frozen strawberries and mix well.
  85 gram - package strawberry jello, 1 cup boiling water, 425 gram -package frozen strawberries
• Refrigerate until it begins to set (this will take about 3 minutes)
• Meanwhile, while the jello strawberry mixture is setting, whip all 3 cups of whipping cream to soft peaks. Set aside 2 cups in a separate bowl and whip stiff peaks.
  2 cups whipping cream
• With a spoon, mix 2 cups whipped cream with strawberry jello mixture.
• Add 1 tablespoon of white granulated sugar to the remaining 1 cup of whipped cream and whip to stiff peaks and refrigerate (this will be your garnish).
  1 cup whipping cream, 1 tablespoon white granulated sugar
• Tear half of the angel food cake into bite-sized pieces/cubes and place in bottom of bundt cake pan.
  1 store-bought angel food cake
• Pour half of jello/whipped cream mixture on top of angel food cake.
• Then repeat with another layer of angel food cake.
• Add remaining mixture until all pieces are covered.
• Refrigerate for 24 hours.
• Unmold: Place a plate on top of cake and flip
• Turn cake upside down onto plate.

Garnish

• Garnish with fresh strawberries and additional whipped cream, if desired.
  8 whole fresh strawberries
• When ready to serve, slice or scoop onto serving plates or bowls and enjoy!